This combination of cheesecake and chocolate brownie will knock your socks off! It is such an incredibly simple recipe and you will be amazed at how quickly and easily the mixture can be whisked up and popped into the oven.
I made individual little cakes in a friand tin – it’s my favourite tin at the moment and I use it for so many things. The mixture can also be baked in a regular muffin tin or as a large cake in a round or square tin. It can even be baked in a loaf tin without any worries. Just ensure you prepare whichever tin you use with non-stick spray or you might pick up some trouble once the cake is done and ready to serve.
I added an espresso shot to the cheesecake mixture which transformed this delight into somewhat of a baked version of a caffe mocha. The espresso is not an essential ingredient. It can be replaced with orange or lemon zest for flavour. Swirl some berry coulis through the mixture or add a shot of your favourite liqueur, even.
Bake the mixture in muffin cases in a muffin tin for a convenient lunchbox or picnic treat – I’ve tried it and it works perfectly!